FLAMINGOZ A TASTE OF MIAMI Inspection – March 4, 2025

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold holding at 47F for more than 4 hours. *See stop sale

Stop Sale

Intermediate 5

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink across from reach in freezer.

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#8Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**

Warning

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside raw chicken. Operator removed bowl during inspection. **Corrected On-Site**

Corrected On-Site

#2Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken sitting inside sink. Operator ran water over chicken during inspection. **Corrected On-Site**

Corrected On-Site

#3Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Observed faucet leaking at handwashing sink to across from reach in freezer.

Florida Food Watch